Dessert

Lizzy Cake Recipe

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Lizzy cake

🎂🍪😍 Lizzy Cake Recipe 🌟🍫

Found this interesting recipe and thought I would give it ago….mine won’t be ready for a few hours and will let you know the outcome

Ingredients:

  1. 2 packets of Gentleman cookies
  2. 1 tablespoon of vanilla extract
  3. 2 cups of unsweetened cocoa powder
  4. 1 cup of milk
  5. 1 cup of granulated sugar
  6. 1 cup of butter, melted

Instructions:

  1.  Line a cake tray with butter paper. Place the Gentleman cookies evenly on the tray as the base.
  2.  In a pot, combine the cocoa powder and vanilla extract. Mix well.
  3.  Gradually add the milk to the cocoa mixture, stirring until fully combined.
  4.  Add the granulated sugar to the mixture and continue stirring until well incorporated.
  5.  Melt the butter and add it to the mixture, ensuring it blends smoothly with the other ingredients.
  6.  Pour the chocolate sauce over the cookies in the cake tray, forming a roll-like shape. Smooth it out until it is evenly distributed.
  7.  Place the tray in the refrigerator and let it chill for approximately two to three hours.
  8.  Once chilled, remove the cake from the fridge. Cut it into desired pieces or slices and serve cold.
  9. 🍰🍫😋 Enjoy the deliciousness of this homemade Lizzy Cake! A delightful treat to satisfylet cravings! 🌟🍪

𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐌𝐢𝐥𝐤 𝐂𝐚𝐬𝐭𝐞𝐥𝐥𝐚 𝐂𝐚𝐤𝐞

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𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐌𝐢𝐥𝐤 𝐂𝐚𝐬𝐭𝐞𝐥𝐥𝐚 𝐂𝐚𝐤𝐞

𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐌𝐢𝐥𝐤 𝐂𝐚𝐬𝐭𝐞𝐥𝐥𝐚 𝐂𝐚𝐤𝐞 🍰🥛✨

 

Soft and Luscious Condensed Milk Castella Cake, a Delicate Blend of Eastern Tradition and Sweet Creaminess

 

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Ingredients:

  1. 4 large eggs
  2. 3/4 cup granulated sugar
  3. 3/4 cup all-purpose flour
  4. 1/2 cup condensed milk
  5. 1/4 cup unsalted butter, melted
  6. 1 tablespoon honey
  7. 1 teaspoon vanilla extract
  8. A pinch of salt

Directions:

  1. Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper.
  2. Separate the egg whites and yolks into two large bowls.
  3. Beat the egg whites with a pinch of salt until stiff peaks form.
  4. In the bowl with egg yolks, add granulated sugar, and beat until the mixture is pale and thick.
  5. Add condensed milk, melted butter, honey, and vanilla extract to the yolk mixture. Mix until well combined.
  6. Sift the flour into the yolk mixture and fold gently until just combined.
  7. Gently fold in the egg whites in three additions, being careful not to deflate the mixture.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula.
  9. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
  11. Slice the Condensed Milk Castella Cake and serve. Enjoy the soft, fluffy texture and the rich, creamy flavor!

 

 

 

 

 

 

Cinnamon Swirl Apple Fritter Bread

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Cinnamon Swirl Apple Fritter Bread

This recipe for Cinnamon Swirl Apple Fritter Bread is simple and sure to impress! Enjoy this easy bread for breakfast or as a midday treat with tea or coffee, any time of year.

 

Ingredients

  1. 1/3 cup light brown sugar
  2. 2 teaspoons ground cinnamon
  3. 2 medium Granny Smith apples, peeled and chopped
  4. 2/3 cup sugar plus 2 tablespoons
  5. 1/2 cup (1 stick) butter, softened
  6. 2 large eggs, room temperature
  7. 1 1/2 teaspoons vanilla extract
  8. 1 1/2 cups all-purpose flour
  9. 1 3/4 teaspoons baking powder
  10. 1 teaspoon kosher salt
  11. 1/2 cup milk plus 1 to 3 tablespoons
  12. 1 cup powdered sugar, sifted

Directions:

  1. Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over edge of pan. Spray parchment with nonstick spray.
  2. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.
  3. Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.
  4. Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
  5. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  6. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
  7. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  8. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
  9. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.
  10. Let loaf rest in pan for 15 minutes , then remove from pan using edge of parchment and place on wire rack to cool completely.

To make glaze:

Mix powdered sugar with remaining 1 to 3 tablespoons milk, thinned to desired consistency.

Drizzle bread with glaze

Woolworth Icebox Cheesecake Recipe

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Woolworth Icebox Cheesecake Recipe

Topped with a graham cracker crust, the Woolworth Icebox Cheesecake Recipe is a light and fluffy no-bake treat with a dash of lemon flavor. There’s a Strawberry Icebox Cheesecake variant I have too!

Components

Crust:

  1. ½ cup (1 stick / 113g) melted butter;
  2. 2 cups (14–16 sheets, 168 g) finely broken honey graham crackers;
  3. 1 tablespoon granulated sugar

Filling:

  1. 1 block (8 ounces) of room-temperature cream cheese
  2. One can (12 ounces) of evaporated milk, refrigerated in the freezer for 30 minutes;
  3. one box (3 ounces) of lemon jello mix;
  4. one cup (200 g) of granulated sugar;
  5. two teaspoons of vanilla extract;
  6. one boiling water cup;
  7. one cold water cup;
  8. and one boiling water cup.

Guidelines

  • For at least half an hour, place the stand mixer’s bowl, the whisk attachment, and the evaporated milk can in the freezer. (When whipping the evaporated milk, this will help create peaks.) Don’t omit this step.

Crumble

  • Apply a thin layer of nonstick cooking spray to a 9-by-13-inch baking dish.
  • Combine sugar and graham crackers in a medium-sized bowl and stir to combine.
  • Add the melted butter and stir until all the ingredients are combined and there are no dry areas.
  • Set aside and save ¼ cup of the graham cracker mixture.
  • Firmly press the leftover crumbs into the bottom of the 9-by-13-inch baking dish that has been prepared. Put aside.

Stuffing

  • Using a hand mixer, cream cheese and sugar are combined in a medium-sized bowl. After adding the vanilla, stir for two to three minutes. Put aside.
  • Pour boiling water and jello mix into a large separate bowl. For one to two minutes, whisk until the jello mix dissolves. Don’t allow the gelatin to set; instead, add cold water and refrigerate the mixture for a few minutes while you finish preparing the filling.
  • Add the cold bowl and whisk attachment to a stand mixer. After adding the evaporated milk, beat on high for about five minutes, or until soft peaks form.
  • After adding the jello mixture, stir for an additional thirty seconds.
  • For an additional thirty seconds, stir in the cream cheese mixture.
  • Transfer mixture into Cover the pan with the set-aside graham cracker mixture.
  • Before serving, let it cool for the entire night.

strawberry cheesecake donut holes

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strawberry cheesecake donut holes

In order to make amends and in light of Valentine’s Day quickly approaching, these 52-calorie strawberry cheesecake donut holes had to step forward and take centre stage. No, it’s not as simple as realising that you’re gaining 20 pounds just by staring at them! Oh, yeah. Thank me later. They’re low fat, low calorie, and safe. They’re also compatible with weight watchers.

INGREDIENTS

  1. One cup self-rising flour (or plain/all-purpose flour) is required for donut holes.
  2. Two teaspoons of sugar (raw, coconut, or white)
  3. Half a teaspoon baking powder (or half a teaspoon baking soda if using plain or all-purpose flour)
  4. ¼ teaspoon salt
  5. Two tablespoons of melted coconut oil, canola oil, or olive oil
  6. One big egg
  7. Two tsp finely ground vanilla extract
  8. Half a cup of unsweetened almond milk (or skim or low-fat milk)
  9. 1/4 cup sugar for coating, or a sweetener with a moderate flavour

filling

  1. 1/3 cup (70g | 2 12 oz)cream cheese with less fat, spreadable or in a block
  2. Two teaspoons of icing sugar powder
  3. Two tablespoons of strawberry jelly or jam, or topping, if desired

Instructions:

  1. Set oven temperature to 176C/350F. Apply cooking oil spray to a 24-count mini muffin pan; use a paper towel to remove any excess and set aside. As an alternative, use a cake pop maker or tray.
  2. Combine all the dry ingredients in a big bowl and mix them together. In the centre, create a well and pour in the milk, egg, vanilla, and oil. Beat the mixture until it’s lump-free and smooth.
  3. Pour approximately two teaspoons of batter into each muffin hole, filling it to a quarter of the way. A toothpick put into the centre of a donut should come out clean after baking for 10 to 15 minutes, or until they are brown in colour. Give them a full five minutes to cool. Gently roll each donut hole in the sugar while it’s still warm.
  4. While the donuts are baking, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar. Beat until smooth and combined. Add the strawberry jam,jelly or topping and mix through slowly until creating an almost marble/swirl effect (if using jam, make sure any bigger fruit pieces are removed before using, or they will get jammed in the nozzle).
  5. Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut with the strawberry cheesecake until they puff up and expand (not too much or the donuts will overflow).

Equipment:

 

Big Boy Fresh Strawberry Pie

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Big Boy Fresh Strawberry Pie

The traditional strawberry pie from Frisch’s Big Boy/Shoneys tastes EXACTLY like this pie! It’s easy to create with just 6 basic ingredients and a premade pie crust!

I can’t wait to share this pie with all of you today, people! In Cincinnati, springtime signifies two things… Strawberry pie from Frisch’s Big Boy and Reds baseball will soon be available. However, I can now have this pie whenever I want to and I don’t have to wait. and YOU can as well!

Ingredients:

  1. 1 frozen pie crust (if available, deep dish).
  2. ¼ cup water ·
  3. cup granulated sugar ·
  4. tablespoon cornstarch ·
  5. tablespoon dried strawberry gelatin (approximately 1/2 of a 3 ounce box)
  6. 2 cups of sliced strawberries, cut into quarters or halves depending on the berry size
  7. whipped cream, as an optional garnish

Guidelines

  • Using a fork, prick the bottom and sides of the frozen pie crust, then bake it as directed on the package. Before baking, line the crust with parchment paper and stuff it with roughly a cup of dried beans or rice if you’re concerned about the crust blowing up. Allow to cool.
  • Whisk together the cornstarch, sugar, and water in a small saucepan. Bring to a boil over medium heat, then lower the heat and simmer for a few minutes until the mixture thickens.
  • Stir in the dried strawberry gelatin and let cool, stirring now and again.
  • Strawberries should be cleaned, cut, and added to a chilled pie crust. Cover the strawberries with the strawberry gelatin mixture.
  • Once set, refrigerate for a minimum of 4 hours.
  • If preferred, top cold servings with whipped cream.

Million Dollar Bars

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Million Dollar Bars

Layers of shortbread, caramel, and chocolate combine to create Million Dollar Bars, which may look a lot like Twix bars. With just a few basic ingredients, they may be made in an incredibly straightforward and luxurious way.

INGREDIENTS

  1. One cup caramel pieces,
  2. two teaspoons milk or almond milk,
  3. one cup milk chocolate chips,
  4. two teaspoons shortening,
  5. one cup crumbled shortbread cookies,
  6. seven tablespoons melted unsalted butter,
  7. two tablespoons white sugar, and sea salt

INSTRUCTIONS

  • Set oven temperature to 350.
  • In an 8 × 8 square baking pan, mix together the sugar and shortbread crumbs. Stir in the melted butter after adding it.
  • Firmly pat the mixture into the pan. Press it into the pan with a spatula, your hand, or the bottom of a glass.
  • For 20 minutes, bake the crust until it turns a light golden brown. The crust should be chilled in the fridge for at least 20 minutes, or until it solidifies. A Pyrex dish that is warm or hot should not be put in the freezer.
  • In the microwave, melt the milk and caramel chunks for 30 seconds at a time, stirring in between, until smooth and creamy.
  • Spread the caramel mixture evenly over the crust right away. Take care to prevent tearing the crust.
  • Once the caramel layer is set, let it cool in the fridge for at least 20 minutes or in the freezer for 10 minutes.
  • In the microwave, melt the shortening and chocolate chips for 30 seconds, then stir. Once it’s smooth and creamy, keep melting it in 10-second bursts. Spread the chocolate evenly over the caramel layer right away.
  • After a few minutes of drying time, top the chocolate with a dusting of flaky sea salt. After putting the pan in the fridge, let them to cool fully.
  • Take the bar pan out of the fridge and let it outside for approximately five minutes to ensure perfectly cut Million Dollar Bars. By doing this, the chocolate will be able to slightly soften and prevent cracking when it is cut. To make them resemble Twix bars, cut them into squares or rectangles using a sharp knife.
  • Keep in the fridge for up to a week or the freezer for up to three months when stored in an airtight container

Carrot Cake Recipe

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Carrot Cake Recipe

We’re going to share our go-to carrot cake recipe with you today! The flavours of the carrots, spices, pecans, coconut, and crushed pineapple combine to create an incredible scratch recipe.

Ingredients:

  1. 2 ½ cups (325g) all-purpose flour
  2. One and a half teaspoons baking soda
  3. one and a half teaspoons baking powder
  4. two teaspoons ground cinnamon
  5. one and a half teaspoons salt
  6. two cups (400g) sugar
  7. four large eggs
  8. one cup vegetable oil
  9. two teaspoons vanilla extract
  10. two cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
  11. one and a half cups (50g) sweetened coconut (we used Baker’s Angel Flake sweetened coconut)
  12. one and a half can crushed pineapple placed in a strainer and allowed the liquid to drain off
  13. one eight ounce can of pineapple.I use a fork to squeeze out some of the liquid, but not all of it.

FOR THE CREAM CHEESE FROSTING (IF YOU PLAN TO DO A LOT OF PIPING

YOU CAN EASILY DOUBLE THIS RECIPE)

  1.  Two sticks (226g) of softened, unsalted butter
  2. 16 ounces of cream cheese (two 8-ounce containers were used) (Not fat-free)
  3. Two teaspoons (8g) of vanilla essence
  4. one-half teaspoon (2g) of salt
  5. six to six and a half cups (690g to 747g) of confectioners’ sugar

Instructions

 For making the carrot cake

  1. Heat the oven to 350°F.
  2. Grease the bottoms of 3 (8-inch) or 2 (9-inch) round pans with shortening, line the pans with parchment paper or wax and flour the paper and pans to make turning them out easier.Use the parchment paper; carrot cake tends to stick.
  3. Mix the flour, baking powder, baking soda, cinnamon, and salt for 30 seconds. Put Aside.
  4. Add 2 cups sugar, 4 eggs, 1 cup oil, and 1 tsp vanilla to the bowl of your mixer. At medium speed, mix for two to three minutes until well combined and light in colour.
  5. Once the flour mixture is moistened, add the coconut, crushed pineapple, pecans, and carrots. Stir with a spoon.
  6. After inserting a toothpick into the centre, bake for 35 minutes at 350 degrees until it comes out clean.
  7. The cake may sink slightly in the centre if you open the oven door too soon or check the doneness of the cake by touching the centre until very close to the finish of baking.
  8. Yields a batter of 6 ½ cups.
  9. After 10 minutes of cooling on a wire rack, remove the cake layers from the pan. Before icing, let everything cool fully.

For the frosting of cream cheese

  1. Slice up the butter and put it to the mixing bowl. Beat the butter until it becomes smooth and soft, using a low to medium speed.
  2. After chopping the chilled cream cheese into small bits, mix it with the butter and beat on low to medium speed until combined. You might need to soften the cream cheese a little bit more if you’re using a hand mixer.
  3. Include the vanilla. Add the powdered sugar gradually and beat on low speed until well combined.
    Up the speed of the mixer and mix until frothy. Avoid overbeating, as it may turn out overly tender. Simply chill it for a little period of time to slightly firm it up if it gets too soft.
  4. When applied while still refrigerated, this frosting will pipe more easily. It can be prepared ahead of time, chilled, and then let to soften slightly (do not microwave) before remixing when needed.
  5. Frost an 8-inch cake with three layers.

Paula Deen’s 5-Minute Fudge

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Paula Deen’s 5-Minute Fudge

Without fudge in the house, the holidays are not the same. I will admit that the time it takes to make fudge is the reason I gave up on it. But now there’s fudge that you can make in % of the time.

You should try this dish and make sure it is on hand. You can have fudge whenever you’d like and make this at any moment.

INGREDIENTS

  1. 1/2-2/3 cups white sugar
  2. 2.3 cups of dried milk
  3. One tablespoon of butter without salt
  4. 1/2 tsp salt
  5. One package (6 ounces) of milk chips of chocolate
  6. sixteen huge marshmallows
  7. One teaspoon of real vanilla extract
  8. 1 cup of almonds, chopped

DIRECTIONS

  • In a medium saucepan, mix together the sugar, milk, butter, and salt. Bring to a boil and simmer, stirring constantly, for 5 minutes.
  • Add chocolate chips and heat through.
  • Take off the heat and mix in the nuts, vanilla, and marshmallows. Blend thoroughly.
  • Transfer to an 8-inch pan. Once cooled, cut into squares.

Frozen Fruit Salad

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Frozen Fruit Salad

A delicious and cool dessert, frozen fruit salad is ideal for warm weather or as a sweet palette cleanser following a meal. This meal usually starts with a vibrant spread of fruits, frequently consisting of a combination of berries such as blueberries, strawberries, and raspberries, along with slices of banana, pineapple, and juicy grapes. These fruits are picked because they freeze well without becoming mushy, and because their flavours and textures go well together.

Usually, a creamy ingredient is used with the fruit to give the salad body and richness. Cream cheese, whipped cream, or whipped topping are common additions to this creamy combination. Yoghurt or condensed milk are occasionally added for sweetness. Additionally, some recipes call for micro marshmallows, which add a distinctive sweetness and soft texture.

In order to guarantee fair distribution and avoid crushing the more fragile fruits, the creamy mixture is gently mixed into the fruit when assembling the salad. After that, the blended mixture is transferred into a mould or baking dish. For a more structured look, some variations of this salad arrange the fruit and cream individually.

Ingredients:

  1. Two cups of mixed berries (strawberries, raspberries, and blueberries)
  2. one cup of diced pineapple
  3. one cup of sliced banana;
  4. Half a cup of grapes
  5. 8 ounces of cream cheese
  6. 1 cup of condensed milk
  7. ½ cup of mini marshmallows
  8. ½ cup of lemon juice
  9. and 2 tablespoons Garnish with ¼ cup of fresh mint leaves and chopped nuts, if desired.

Direction:

Fruit Preparation:

  1. Start by cleaning all of the pineapple, grapes, and berries. Pat them dry gently.
  2. Cut the pineapple into bite-sized pieces, quarter the strawberries, and cut the grapes in half.
  3. To keep the banana from browning, cut it into slices and sprinkle them with lemon juice.

Preparing the Creamy Mixture:

  1. Beat the cream cheese until it’s smooth in a big basin.
  2. Condensed milk should be added gradually until the mixture is smooth and well-combined.
  3. Be careful not to deflate the whipped cream as you gently incorporate it into the cream cheese mixture.
  4. Blending Fruits with Creamy Concoction:
  5. To the cream mixture, add the small marshmallows and the prepared fruits.
  6. To prevent breaking the fruit, gently fold everything together.

Freezing:

  • Pour the batter into a mould or baking dish of your choosing.
  • If you like stacked salads, layer the fruit first, then the cream, and so on.
  • Place cling film over the top and freeze for a minimum of 4 hours, or until solid.

Serving Tip

  • About 20 to 30 minutes before serving, take the frozen fruit salad out of the freezer.
  • Scoop into dishes or cut into wedges.
  • If preferred, garnish with a dusting of chopped nuts and fresh mint leaves.

This frozen fruit salad has a thick, creamy texture along with the sweetness and tang of the fruits, making it the ideal summertime treat. This is a flexible recipe that lets you change ingredients to suit your tastes or the fruits that are in season. Serve it at your next BBQ or family get-together, or just savour it as a delicious dessert on any day!